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Tavolino Restaurant Review: An open-fire rotisserie, homemade pastas, bread hot out of a wood-burning stove, lots of good vino --- what more could one ask for when dining Italian? Chef Massimo Tenino prepares Northern Italian dishes with an artful flair and a plenty of passion. He’ll create your antipasto plate on the whim of the kitchen. One of our favorite starters is the polpo alla griglia, tender grilled octopus composed with kalamata olives, fingerlings potatoes and lemon. Pasta comes next; we suggest the ravioli di zucca with its sage butter sauce. For secondi, it’s the Massimo’s lamb osso buco with a wild mushroom risotto. Desserts are all tempting, but give us the bonet, one of the best chocolate dishes in town. The happy hour menu includes farinata, or “fries” made from garbanzo beans. Wine choices are heavily Italian, as expected.